Yelland & Papps Barossa Valley

Our Wines - 2014 Second Take Grenache

Second Take

The Wine

 

For your drinking pleasure we present our latest Second Take Grenache from the snappy 2014 vintage in the Barossa Valley. 48% whole bunches, wild ferment, 26 days on skins and aged for seven months in French oak (34% new) it is bottled un-fined and un-filtered, it provides fragrant, savoury drinking and reinforces why we love the variety so much. Mid cherry/red in the glass with lifted aromas of spiced cherry and plum fruits with higher tones of raspberry and a crunchy splash of cranberry. Hints of exotic spice, cherry clafoutis, lavender, jasmine, gingerbread and red licorice add complexity along with a wash of light, seasoned oak.

 

In the mouth, the wine is light on its feet with an airy, spacious presence on the palate. Again, perfumed, delicate cherry, plum and summer berry fruits make an initial impression with a gentle sheen of raspberry and cranberry providing some lift. It is a wine that sits at the lighter end of medium-bodied with the mid-palate displaying hints of Asian spice, ginger-cake, purple flowers, licorice, cherry danish and light, earthy tones. There is a distinct savoury lean on the finish awash with red berry fruits and spice with the gentle tug of ripe chalky tannin and energetic, stony acidity providing plenty of structure and shape. We arent all that keen on the term food-friendlybut this is a wine that will comfortably sit at your dinner table, ably matching many lighter dishes. Equally delicious on its own with a smashability rating of 9.8. If the mercury soars, dont be afraid to give the wine a chill down in the fridge for 30 minutes or so also . Just the ticket on those hot days when your thirst needs quenching. 

The Winemaking

 

Crushed on 27/03*/14

48% whole bunch

wild ferment

With an average of 48% whole bunches, this wine was naturally fermented in open fermenters and barrels for an average of 26 days on skins. Basket pressed and racked to 100% French Oak (34% new) for 7 months prior to bottling unfined and unfiltered.

 

26 days on skins

into barrel on 24/04/14 for 7 months

out of barrel 28/11/14

100% french oak / 34% New

unfiltered / unfined

in bottle on 03/12/14

pH 3.42 TA 6.50

vegan friendly

13.4 % alc

2900 bottles made

 Winemaker : Michael Papps